Preheat your oven to 350°F. Grab a large oven-safe skillet or a greased 9×13-inch casserole dish. The right dish ensures even cooking and easy serving.
Heat olive oil in your skillet over medium heat. The oil will help in cooking the chicken and adding flavor. Once hot, add the chicken breasts, seasoning them with taco seasoning, Kosher salt, and pepper. Stir occasionally, cooking until the chicken is no longer pink, around 7 to 10 minutes.
Once the chicken is cooked, remove it from the skillet and place it in a large bowl. Be sure to wipe out the skillet if you plan to use it for baking. This keeps the casserole from becoming too oily.
Add the black beans, corn, cream of chicken soup, diced tomatoes with green chilies, half of the cheese, and cilantro to the bowl with the chicken. Stir everything together until well combined. The mixture should be creamy and colorful.
In your greased skillet or casserole dish, arrange half of the crushed tortilla chips in an even layer. This will create a solid base for your casserole, adding crunch.
Spread the chicken mixture over the chips evenly. This ensures that every bite is packed with flavor and richness.
Top with the remaining cheese and the rest of the tortilla chips. This layer is essential for that gooey, cheesy topping we all love.
Bake the casserole uncovered in the preheated oven for 20 to 25 minutes. You’re looking for the cheese to melt and the casserole to be hot throughout. The top should be golden and bubbly.
Once done, remove it from the oven and let it cool slightly. This helps in setting the layers so it’s easier to serve.
Add your favorite optional toppings like sour cream, halved cherry tomatoes, sliced jalapeño, and extra cilantro before serving. Squeeze some lime juice over the top for a fresh twist!
